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Good for freezing
The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh c...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Walnut Soft Biscuit
Ingredients: Walnut Soft Biscuit
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240 gEgg yolk
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24 gsugar
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260 gPraline Walnuts 50%
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240 gegg whites
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110 gsugar
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120 gflour
Preparation: Walnut Soft Biscuit
1. Whip the egg yolks with sugar #1.
2. Add the praline walnuts.
3. Separetly whip the egg whites with the sugar #2.
4. Mix together and add the flour.
5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 8 to 10 minutes. Cut in a rectangle of 15x30 cm.
Praline Walnuts 50%
Ingredients: Praline Walnuts 50%
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300 gRoasted Walnuts
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300 gsugar
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75 gwater
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12 gVanilla essence
Preparation: Praline Walnuts 50%
1. Make a caramel at 180°C with the sugar, water and vanilla essence.
2. Pour over the walnuts and let it cool down.
3. Mix until you get the desired texture.
Walnut Crunchy Praline
Ingredients: Walnut Crunchy Praline
Preparation: Walnut Crunchy Praline
1. Separately, melt the Milk chocolate and the cocoa butter at 45°C.
2. Add the praline walnuts and pure nut paste and temper the mix.
3. Add the paillete feuilletine and spread 240g on top of the walnut soft biscuit.
4. Let it set.
Coffee Mousse
Ingredients: Coffee Mousse
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189 gmilk
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18 ginstant coffee
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300 gDebic cream 35%
Preparation: Coffee Mousse
1. Heat the milk at 80°C and add the coffee.
2. Pour on the chocolate and mix well using a hand blender.
3. At 35°C add the whipped cream.
Gold chocolate mousse
Ingredients: Gold chocolate mousse
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600 gDebic cream 35%
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2 gsalt
Preparation: Gold chocolate mousse
1. Melt the gold chocolate at 45°C and add the salt.
2. Whip the cream.
3. At 36°C add the whipped cream to the chocolate.
4. Pipe the mousse using a plain nozzle of 12 mm.
Gold chocolate Spray
Ingredients: Gold chocolate Spray
Preparation: Gold chocolate Spray
1. Melt separately the chocolate and the cocoa butter at 45°C.
2. Mix together.
3. Spray on the frozen gold chocolate mousse.
Milk Chocolate Glaze
Ingredients: Milk Chocolate Glaze
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70 goil
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500 g823-RT
Preparation: Milk Chocolate Glaze
1. Melt the chocolate at 45°C.
2. Add the oil and mix well.
3. Use it at 32 - 33°C.
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